This recipe was created/modified by Kerri Cole (@icfood4u).
Ingredients:
Salad:
shredded romaine cucumbers Shredded purple cabbage shredded carrots chicken (rotisserie or grilled with marinade below) almonds, toasted 🌟 Peanut Dressing: 1/4 cup peanut butter (or almond or cashew) 2.5 tablespoons coconut aminos 1 tsp sesame oil 2 T brown sugar, honey, or agave a clove of fresh garlic, peeled (or 1/2 tsp garlic powder) 3 T of hot water (or more for desired consistency) 1/4 tsp ginger (if you can handle it) 🌟 Asian Chicken Marinade: 3 Tablespoons coconut aminos 2 teaspoons brown sugar 1 teaspoon sesame oil 1/4 teaspoon ground ginger (if you can tolerate it) 1/2 teaspoon garlic powder
Directions: For Chicken Marinade: Combine all ingredients and mix well. Pour over chicken and marinate at least 15 minutes before grilling. For Salad: Combine vegetables, toss with dressing, and top with toasted almonds before serving. For Peanut Dressing: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add more water if needed for a thinner consistency.